TAI ER SICHUAN CUISINE 太二酸菜鱼 (FLUSHING)

Established in 2015, this global chain has grown to over 400 locations by pairing Sichuan classics with a clean, contemporary design that sets it apart from traditional neighborhood joints. Under a brand upgrade, the kitchen focuses on using fresh ingredients for its Sichuan dishes. The main attraction relies on traditional old-jar sauerkraut, with diners frequently adding tofu skin to soak up the spiced broth. Portions are notably large; the restaurant specializes in a lively setup where family meals that easily feed four are the norm.